Sauces And dips


If you are a hummus fan then you will love this one. It is so easy to make, full of flavor, Zingy, thick and creamy. It is so much better than store-bought.

The lemon adds a wonderful zing while the tahini and olive oil adds a nice earthy flavor. The combination of flavors is a delight and it pairs well with any Mediterranean or middle eastern dish. You can use this as a dip for veggies or bread or as a side for any dish. You can even add this to your favorite sandwiches to up the flavor and make it that much better.

Let me share with you how to make it.


1 C. dried chickpeas
3/4 C. Tahini
2/3 C. Ice water
1/4 C. Fresh lemon juice
1 Clove of garlic
1 1/4 Tsp Kosher salt
1/2 Tsp Baking soda
1 Tbsp Olive oil (plus more for garnish)
1 Tsp of either Sumac Or Paprika
1 – 2 Tbsp Fresh parsley – for garnish


  1. The morning before: Soak the chickpeas in 3 to 4 cups of water for 12 hours. Drain. Rinse. And soak again overnight.
  2. The next morning: Drain and rinse the chickpeas really well. Place them in a large saucepan and add 4 cups of water. Bring to a boil over medium heat and cook for 30 minutes.
  3. After 30 minutes add the baking soda and stir. This will bubble up quite quickly so be careful. Scoop off any of the foam that comes to the top and discard the foam.
  4. Cook for 40 minutes to 1 hour or until the chickpeas are tender. Drain well and place on a large plate. Let cool for 10 minutes. Remove any skins that have separated from the peas.
  5. Place the chickpeas in a food processor and add the garlic. Turn the food processor on and let run for 2 to 3 minutes or until the mixture is smooth. Be sure to scrape down the sides of the food processor.
  6. Add the tahini to the mixture and blend again.
  7. With the processor running add the salt, lemon juice, and olive oil. Let mix for 1 minute. While the processor is running slowly pour in the ice water. It is ok if an ice cube or two get into the mix. It will blend up and melt with the heat of the blades. Continue to blend for 2 to 4 minutes. Be sure to scrape down the sides once or twice during the blending process to make sure everything gets blended and smooth. The mixture will get pale, thick, and very creamy. Once this happens taste the mixture and add more salt if needed. Blend until smooth.

  • To plate: Add the mixture to a small shallow bowl and make a few swoops in the hummus and drizzle over some olive oil, sumac or paprika, and parsley. Serve.
  • To store: Place the mixture in a bowl fitted with a tight lid and chill in the fridge for up to 1 week.
  • To serve: You can serve this as a dip for veggies or bread. You can serve this as a side dish for any meal. Add this to any sandwich to amp up the flavor and add a nice creamy texture to the sandwiches.
  • If you do not want to use dried chickpeas ( which I recommend for maximum creaminess and flavor) You can use canned chickpeas. Drain and rinse very well. Remove the skins of the chickpeas and discard the skins. Follow directions 5 through 7. You will not have the same texture or consistency but it will still taste good.

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